Sausage Stuffed Mushrooms
I never got her recipe, but I improvised my own which I serve at parties and family get-togethers. Some folks won't eat mushrooms (to their great misfortune!), but those who do fall all over this dish.
Blue Ribbon Recipe
This is a wonderful recipe for anyone who enjoys mushrooms. I recommend trying to buy uniformly sized mushrooms, the larger the better. It will make for a nicer presentation. The Test Kitchen
1 lbground hot sausage (Jimmy Dean, Tennessee Pride, etc.)
1 pkgfresh button (white) mushrooms (8 oz.)
3/4 cwater, as needed
1/2 cbreadcrumbs (I prefer Italian style)
1/4 cfresh grated parmesan cheese
1 mediumclove of minced garlic
1 Tbspolive oil
salt pinchas needed
How to Make Sausage Stuffed Mushrooms
- Remove the stems from mushrooms. Some will pop out of the caps easily. Others may require removal with a small paring knife.
- Apply oil to a medium baking dish and coat. Place caps (stem side up) in the dish forming a series of small cups with the caps. Evenly distribute. Don't worry about gaps in between. Just evenly space.
- Mince mushroom stems.
- Brown sausage in a medium skillet with garlic. Drain.
- Place sausage back into skillet on medium heat. Add breadcrumbs, cheese, mushroom stems, garlic and slowly add water as this mixture cooks. Reduce heat and cover. You want the cheese to melt and for the concoction to have the texture of a thick paste. Taste and add salt and pepper as needed. Should take about 15 minutes.
- Spoon mixture into open mushroom caps. Take the leftover mixture and fill in the gaps.
- Place in preheated oven at 350 degrees. Bake approximately 40 minutes until mushrooms are soft. Serve and enjoy!